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Contest-Winning Pumpkin Cheesecake Dessert Recipe

Contest-Winning Pumpkin Cheesecake Dessert Recipe

With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too.—Cathy Hall, Phoenix, Arizona
TOTAL TIME: Prep: 25 min. Bake: 40 min. + chilling YIELD:24 servings


  • 32 gingersnap cookies, crushed (about 1-1/2 cups)
  • 1/4 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 large eggs, lightly beaten
  • Dash ground nutmeg
  • Maple syrup
  • Sweetened whipped cream, optional


  • 1. In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside.
  • 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
  • 3. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
  • 4. Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers. Yield: 24 servings.

Nutritional Facts

1 piece (calculated without syrup): 143 calories, 7g fat (4g saturated fat), 60mg cholesterol, 122mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 3g protein.

Reviews for Contest-Winning Pumpkin Cheesecake Dessert

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cindiak User ID: 221828 273176
Reviewed Sep. 18, 2017

"I've made this for Thanksgiving and the gingersnap crust really makes this cheesecake stand out. Delicious!"

kimb0 User ID: 7108367 257922
Reviewed Dec. 10, 2016

"I made this for Thanksgiving and it was a huge hit! Will definitely make again."

peanutsnona76 User ID: 8027573 256016
Reviewed Oct. 27, 2016

"Very nice! Pleasant flavor. Great for potlucks and big family get -togethers. In regards to CCI's comment on nutritional info: if you read it, the info states that 1PIECE (calculated without syrup) contains 7 grams of fat, NOT the entire pan. Read carefully, do the math."

lolohiser User ID: 5362556 221860
Reviewed Mar. 2, 2015

"My cheesecake recipes are really tough to get 5 stars. I LOVE CHEESECAKE!! This was pretty good though, especially one that you can cook in a 13 x 9 pan!?!"

gcrow User ID: 5547804 171905
Reviewed Aug. 17, 2014 Edited Sep. 18, 2016

"A keeper !! for years I have been passing the recipe around, everybody loves it. I use store bought ready crust graham pie crust and I omit the maple syrup : )"

Starfire5 User ID: 3321692 156021
Reviewed Oct. 7, 2013

"I made this last night after seeing it on Facebook. I have to say I was underwhelmed by it. Even though I added more cinnamon and a little allspice and nutmeg, it just tasted bland to me. My hubby liked it though."

marrisa_s User ID: 6152461 168673
Reviewed Dec. 12, 2011


Kekoskee User ID: 3491396 167063
Reviewed Jul. 4, 2011

"I make this often. Everyone just loves it and asks for the recipe. I make it all year round, not just for Thanksgiving. It is so easy to make."

4mydlw User ID: 4612462 107360
Reviewed Nov. 20, 2010

"I haven't made this yet but would like to for Thanksgiving. However, I only want to make it for 4 people, how do I cut it down that far? Obviously I'm not much of a cook!"

cr8kypants User ID: 4644098 168715
Reviewed Dec. 23, 2009

"I have one recipe that says to use 3 eggs and this one says 5 eggs?!?!?! Does it change it any?"

CCI User ID: 1056415 99263
Reviewed Nov. 10, 2009

"But in the nutritional info, how can there be only 7G fat in 24 servings when there are 5 pkgs. of cream cheese in the recipe. The fat grams in one eight ounce pkg of cream cheese is probably close to 80 Grams of fat, times 5 that is way more fat than stated. Maybe it is FatFree cream cheese?"

Angela Fowler User ID: 3549730 209160
Reviewed Nov. 1, 2009

"Oh my goodness!!! This dessert is fabulous. I made it for a group that came to my home and everyone, even those who were not cheesecake fans, loved this. Instead of the maple syrup topping, I added a 3/4 cup more sugar and 1 more teaspoon of cinnamon to the filling and ground pecans to the crust. This recipe is a keeper and I will make it again and again!!"

Joscy User ID: 2694585 99259
Reviewed Oct. 27, 2009

"This cheersecake looks absolutely divine. Have not yet made it, but plan to make one as a "trial run" - my family will let me know. As with all TOH recipes, this looks worthy of a '5' rating. Thank you for sharing this recipe."

jcraig17 User ID: 1050526 96838
Reviewed Oct. 12, 2009

"A good choice when you're not sure how your audience feels about pumpkin. The pumpkin is not overwhelming. If you love pumpkin flavor, however, this might disappoint."

mamarecklin2 User ID: 2631574 153626
Reviewed Nov. 25, 2008

" Most cheesecakes do crack. Try letting it cool slowly in the oven Turn off oven when baking time is up and then leave the cake in the oven for  one hour.It will greatly reduce craking in all cheesecake recipies. Hope that helps.

nascow User ID: 2403510 168666
Reviewed Nov. 7, 2008

"Re:Pumpkin Cheesecake dessert

I read the comments and doing the water in the oven and I used a whole box of gingersnap cookies,using 1 stick of margarine, added 1/4 cup of sugar,in case I didn't like the syrup, and I used pumpkin pie spice and added a dash or two more, instead of the cinnamon. It turned out great! It is easy and very good. I might try it with just cinnamon, I like cinnamon and maple syrup together on french toast. This recipe is a keeper for me.

mbtm2003 User ID: 1286351 167062
Reviewed Oct. 22, 2008

"When baking a cheesecake, you might wish to place a baking dish filled halfway with water on your bottom oven rack. The water evaporates causing steam, and this will help prevent cracks in your cheesecake. Do keep an eye on the water level while baking your cheesecake; it may be necessary to add water to keep the level up as well as prevent your pan from burning or breaking if it is glass."

Kekoskee User ID: 3491396 96837
Reviewed Oct. 21, 2008 Edited Jul. 4, 2011

"This was so simple to make and we really enjoyed it. The only thing is that next time I want to use more gingersnap cookies for the base. I didn't put the maple syrup on because it was very rich just as it was. I topped it off with whipped cream."

Boscompb User ID: 2990750 96835
Reviewed Oct. 21, 2008

"My cheesecake cracked shortly after it came out of the oven. I made sure to run a knife around the sides 10 minutes after it left the oven. Is this a common problem?"

chocolatecatlady User ID: 1917952 99258
Reviewed Oct. 21, 2008

""Solid pack pumpkin" is the plain pumpkin, not pumpkin pie mix."

oeg1kallee User ID: 152044 156020
Reviewed Oct. 21, 2008

"with the added cinnamon- I would think that it is not the pumpkin pie mix, but the pureed guess anyway

ps- sounds wonderful! will try it on a church dessert this weekend"

sunflower6769 User ID: 2029376 97855
Reviewed Oct. 21, 2008

"I'm wondering if the can of pumkin is the plain pumpkin or the pumpkin pie type???"

thatwench User ID: 2202815 166986
Reviewed Oct. 21, 2008

"My mom will love this!"

jrnana User ID: 1881482 107357
Reviewed Oct. 21, 2008

"Yum! Can't wait to try this one!"

ljpres User ID: 3489522 168664
Reviewed Oct. 21, 2008

"This is an amazing recipe! I use Gluten Free Ginger Snaps to make the crust. Our whole family enjoys this cheesecake!"

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